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010   $a9786610544608
010   $a1-60119-132-4
010   $a1-84569-140-7
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035   $a(OCoLC)475996914
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100   $a20060420d2006      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aFlavour in food /$fedited by Andree Voilley and Patrick Etievant
210   $aBoca Raton, FL $cCRC Press ;$aCambridge, England $cWoodhead Publishing$d2006
215   $a1 online resource (468 p.)
225 1 $aWoodhead Publishing in food science, technology and nutrition
300   $aDescription based upon print version of record.
311   $a1-85573-960-7 
311   $a0-8493-3437-3 
320   $aIncludes bibliographical references and index.
327   $aContents; Contributor contact details; Preface; 1 The human perception of taste compounds; 2 Processing information about flavour; 3 Sensory analysis of food flavor; 4 Choosing the correct anaytical technique in aroma analysis; 5 Matching sensory and instrumental data; 6 Flavour retention and release from the food matrix: an overview; 7 Lipid-flavour interactions; 8 Emulsion-flavour interactions; 9 Protein-flavour interactions; 10 Carbohydrate-flavour interactions; 11 Modelling aroma interactions in food matrices; 12 Flavour release from liquid food products; 13 The process of flavour release
327   $a14 Genetic influences on taste15 Texture-aroma interactions; 16 Odour-taste interactions in flavour perception; 17 The learning of human flavour preferences; 18 The development of flavour perception from infancy to adulthood; Index
330   $aThe flavour of a food is one of its most important qualities. Edited by two leading authorities in the field, and with a distinguished international team of contributors, this important collection summarises the wealth of recent research on how flavour develops in food and is then perceived by the consumer. The first part of the book reviews ways of measuring flavour. Part 2 looks at the ways flavour is retained and released in food. It considers the way flavour is retained in particular food matrices, how flavour is released during the process of eating, and the range of influences governing 
410  0$aWoodhead Publishing in food science, technology, and nutrition.
606   $aFlavor
606   $aFood$xAnalysis
615  0$aFlavor.
615  0$aFood$xAnalysis.
676   $a664.5
701   $aVoilley$b Andree$0424988
701   $aEtievant$b P$g(Patrick)$01299665
801  0$bMiAaPQ
801  1$bMiAaPQ
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906   $aBOOK
912   $a9911006526703321
996   $aFlavour in food$94388984
997   $aUNINA